Ingredients
Equipment
Method
- Peel the oranges and cut the peel into strips.
- In a saucepan, combine the sugar and water, and bring to a boil.
- Add the orange peels to the boiling syrup and simmer until tender.
- Remove the peels from the syrup and let them dry on a wire rack.
- Melt the dark chocolate and coconut oil in a double boiler or microwave.
- Dip the dried orange peels into the melted chocolate and place them back on the wire rack.
- Let the chocolate set before serving or packaging.
Nutrition
Notes
Store the chocolate dipped orange peels in an airtight container at room temperature for up to a week. They can also be refrigerated but should return to room temperature before serving for optimal taste and texture.